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Chocolate Flan

Flan de Chocolate
Luscious chocolate flan is not a standard flan in the Mexican kitchen, but it is emerging in nueva cocina. I developed this recipe at the request of several chocolate fans in my cooking classes. The flan is easy to make, but must be made a day ahead to set properly. The flan can be served alone in all its decadent glory, or garnished with fresh raspberries and a tiny dollop of whipped cream to make it extra-fancy.
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Ingredients

Makes 8 to 10 servings

  • 1 cup sugar
  • 1 14-ounce can sweetened condensed milk
  • 1 12-ounce can evaporated milk
  • 3 large eggs
  • 2 large egg yolks
  • ½ cup dark chocolate syrup such as Hershey’s
  • 1 teaspoon pure vanilla extract or 1 tablespoon rum

Instructions

  • Preheat the oven to 200°.
  • Warm the cake pan in the oven.
  • (This makes it easier to coat the bottom of the pan with the caramel.
  • ) To make the caramel, put the sugar in a small heavy saucepan.
  • Cook over medium heat, stirring frequently, until the mixture melts and turns golden brown, 5 to 8 minutes.
  • (Watch closely as the sugar starts to melt to prevent burning.
  • ) Using potholders, remove the warm pan from the oven and pour the caramel into the pan.
  • Tilt the pan several time to coat the bottom and about 1 inch up the sides of the pan.
  • Set aside.
  • Raise the oven temperature to 325°.
  • In a saucepan, bring about 2 cups of water to a boil.
  • Meanwhile, put the 2 milks, eggs, chocolate syrup, and vanilla or rum into a blender.
  • Blend on low- to-medium speed until the mixture is completely smooth and very well blended, about 1 minute.
  • (Blend in batches, if necessary.
  • ) Scrape down the sides of the jar if needed and blend a bit longer.
  • Pour the custard into the caramelized pan, set the pan into a larger pan and place them on the middle rack of the oven.
  • Carefully pour boiling water into the larger holding pan to a depth of 1 inch.
  • Bake about 40 minutes, or until the custard is almost set in the center and a thin knife inserted in the center comes out clean.
  • Remove from the water bath and cool completely on a rack, then refrigerate, covered with plastic, at least 8 hours or overnight before serving.
  • To serve, run a thin knife blade between custard and pan rim.
  • (Press the knife against the pan, not the custard.
  • ) Invert onto a deep serving plate with a rim to unmold.
  • Remove the pan carefully, allowing the syrup to run over the top of the flan.

Notes / Tips / Wine Advice:

Cut into wedges and serve.
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Course Chocolate / Pie / Tarts
Cuisine Mexican